Butterbeer is a tradition in Britain, long before the Wizarding World of Harry Potter came along. Doing a bit of research, I found one historic recipe for butterbeer that dates back to 1588 as recorded in The Good Huswifes Handmaide for the Kitchin. How’s that for a vintage cocktail!
This butterbeer recipe, however, is inspired by a combination of my love of coffee and a recent visit to Universal Orlando’s Wizarding World of Harry Potter. During Christmastime at the Wizarding World, hot butterbeer is available in Diagon Alley and Hogsmeade — and it is divine! Hot, buttery, and flavorful, it is by far my favorite butterbeer drink available at Universal Orlando. I think the only thing that would make it more perfect is a shot of espresso. Which, if you’re visiting the park, I recommend walking your hot butterbeer over to Starbucks and ordering an espresso to add to it!
But, if you happen to be at home and want to make a butterbeer latte in own kitchen, I’ve tested and tweaked this recipe to get it at close to what we experienced at the Wizarding World.
Our first round tasted great, but wasn’t quite the “hug in your mouth” we were expecting. The second and third tries were very sweet and syrupy. The fourth round, however, was just right. After I added the shot of coffee, took a sip, I swear Weasleys’ Wildfire Whiz-bangs starting popping in my living room.
The butterbeer latte recipe is perfect for a party-sized batch ready for serving.Print
- 1 Cup Butterscotch Chips
- 1 Cup Sweetened Condensed Milk
- 6 Tbsp Salted Butter, cubed
- 8 ounces Whipping Cream
- 1 Cup Cream Soda, room temperature
- 1 pot Freshly Brewed Strong Coffee
- Add butterscotch chips and butter in a large glass microwavable measuring cup.
- Heat in microwave for 30-45 seconds, then stir together until well blended. (Depending on your microwave, you might need to repeat this step to get all the butterscotch chips to melt)
- Add sweetened condensed milk to butterscotch mixture, stir together, and heat in microwave for an additional 30-45 seconds.
- In a separate bowl, or stand mixer, whisk the whipping cream on high speed until foamy and bubbly, but not stiff.
- Add 1 cup cream soda to whipping cream and continue to whisk for 1 minute.
- To serve, divide the butterscotch mixture evenly among 6 muggle-sized mugs. Pour hot freshly brewed coffee (the stronger, the better) over the butterscotch mixture in each mug until it’s about 3/4 of the way full. Stir with a spoon until butterscotch mixture is well blended with the coffee.
- Next, spoon 3-4 tablespoons of the cream soda whipped cream into each mug and lightly stir so as to not disturb the foamy bubbles.